Microbes in Human Welfare

Household food processing

  • Microorganisms are invisible to naked eye and are even located in inhospitable places such as snow, geysers, thermal vents, acidic condition etc.,
  • Indian curd is produced from Lactobacillus acidophilus grown at a temperature of 40° C. the curd is a rich source of organic acids and vitamin B12
  • Curd also checks the growth of harmful microorganisms in the digestive tract and stomach.
  • Lactobacillus bulgaricus and streptococcus thermophilus undergoes fermentation at 40°C - 46°C to yield yoghurt, that has a flavour of acetaldehyde, lactic acid.
  • Propionibacterium shermanii and Penicillium roqueforti are used for the production of Swiss cheese and Roquefort cheese respectively.
  • The initial inoculum of saccharomyces cerevisiae grown on molasses added to wheat flour causes leavening, which is due to namely 3 enzymes (i) amylase (starch → Maltose) ; (ii) Maltase (Maltose → glucose); (ii) Zymase : (glucose → Ethanol + CO2); Finally CO2 causes leavening
  • Spirulina, Yeast, Fusarium graminearum are used as scp (single cell protein which is rich in protein, vitamin, minerals and less in fat.
  • Dosa , Upma , Idli which are fermentation products of rice, black gram holds microorganisms like Leuconostoc mesenteroides and streptococcus etc.,
  • From coconut palm and Date palm, toddy (the traditional milk of South India) is fermented.

Watch this video for the topic from 0:57 to 11:25

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